Chocolate Biscuit Cake

Here is the recipe for the lovely cake that Pauline made this week

Preparation time: 15 minutes
Chilling time: 4 hours
Use: 20 x 8cm (8 x 3in) loaf tin
Makes: 10 large, very rich slices

125g  (4½oz) unsalted butter
75g  3oz) golden syrup
200g  (7oz) dark chocolate, minimum 60% cocoa solids, broken into pieces
1 egg
50g   (2oz) digestive biscuits
50g  (2oz) whole walnuts
50g (2oz) sultanas
50g  (2oz) glace cherries, reserving a few for decoration

Line the loaf tin with greaseproof paper or baking parchment and set aside.

Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil.

Melt the chocolate in a heatproof bowl over a saucepan of barely simmering water then mix thoroughly with the butter and golden syrup.

Pasteurise the egg by beating it slowly and continuously into the hot chocolate mixture.

Break up the biscuits into large chunks; remember- they will be broken further when mixed so dont-make them too small.

Add the walnuts, sultanas and most of the cherries.

Pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon

Press the mixture into the tin and decorate with reserved glace cherries. Leave to set in the fridge for about 4 hours. Remove from the fridge paper and cut into slices or cubes. Serve chilled

Monthly Bakers

Each month one of our lovely members bakes us a treat to sell at our meetings.

Thanks to all those who have baked for us so far. Dont forget to send your recepie to Jacqui so we can share it on the website.

Future Bakers

February Janice Kemm

March Pauline Eagle – Chocolate Biscuit Cake

April Pam Watkins

May Sarah Coles

June Eve Rawlinson

Chocolate & Caramel Flapjacks

Prep: 10 mins
Cook: 55 mins
Plus chilling
Equipment: 22cm Square tin

Ingredients
200g soft brown sugar
200g butter, plus extra for greasing
2 tbsp golden syrup
350g whole oats
397g can caramel (we used Carnation Caramel)
200g plain chocolate
1 tbsp unflavoured oil, like sunflower

Method

1. Heat oven to 150C/130C fan/gas
2. Place the sugar, butter and golden syrup together in a saucepan and gently heat until the butter has melted, stirring occasionally. Take the saucepan off the heat and stir in the oats, mixing thoroughly. Pour the mixture into a lined and lightly greased 22cm square tin, pressing it out evenly using the back of a wooden spoon. Bake in the centre of the oven for 40-45 mins.

2. Allow the mixture to cool in the tin for 10 mins (or for best results, leave to cool completely overnight), then evenly spread over the caramel. There can be discrepancies between the thickness of caramel, and the more you stir the runnier it gets. If it looks too thin pop it into a pan and boil for a few minutes, stirring. Then leave to cool – it should be thicker. Chill until firm.

3. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then stir in the oil and pour over the chilled caramel flapjack base. Let the chocolate set, then cut into squares. Setting chocolate on top of something squidgy can make it difficult to cut, this is why the oil is added.